When it comes to low carb cookies, these Chocolate Almond Flour Cookies are the best! Full of cocoa powder and chocolate chips, it's hard to believe that these treats have just 1.5 net carbs per cookie! When it comes to gluten-free goodness, you're going to love these simple grain-free cookies!
Everyone knows that the texture of cookies is important. Some people like fluffy and light, while others like thin and crunchy. But what if I told you that these cookies toed the line between both? They're flat, chewy, and delicious - all in one.
What I love about these almond flour chocolate cookies is that they're really simple to bake. From start to finish, they're ready for snacking in less than 20 minutes of time. I've whipped these up for the holidays, and they're literally always a hit. People rave about the chocolate flavor and can't believe it when I tell them that these cookies are low in carbohydrates!
Speaking of gluten-free cookies that are low in carbs, be sure to check out my Keto Almond Flour Chocolate Chip Cookies as well!
Almond flour - The main dry ingredient used to make the cookie dough. You can use almond meal if necessary.
Salted butter - It needs to be cold, so be sure to keep it in the fridge before using it. If you have unsalted butter add a pinch of salt.
Cocoa powder - Adds flavor and coloring with the extra sweetness.
Joy Filled Eats Sweetener - My sweetener blend that I love to use for baking.
Egg - Large egg works best for baking.
Cream cheese - Using cream cheese helps to create the chew factor for this cookie recipe.
Baking soda - Aids in making them soft and slightly fluffy.
Vanilla - Pure vanilla extract is perfect for adding a hint of vanilla flavor.
Sugar-free chocolate chips - You can use milk chocolate or dark chocolate chips.
How to make Chocolate Almond Flour Cookies
The following instructions are so simple to do! Be sure to scroll to the bottom of the post for the printable recipe card for exact measurements for the ingredients.
Step One: Preheat oven to 350. Line a baking sheet with parchment paper.
Step Two: Put the dough ingredients (except the chocolate chips) in the food processor and pulse until a dough forms. Stir in the chocolate chips. Scoop with a cookie scoop to make 12 cookies.
Expert Tip: Using a cookie scoop is the perfect way to get uniform cookies that will be similar in size as they bake.
Step Three: Bake for 15-18 minutes or until golden brown. Cool completely. For best results, chill on the trays in the refrigerator overnight.
Add some protein - I scoop of your favorite protein powder is a great way to take these cookies to a whole new level. This is one of my favorite substitutions to do with cookies.
Add nuts - If you want to keep these cookies dairy-free, but add something extra to the dough, add some chopped pecans or walnuts.
Top with a simple glaze - This will change the overall carb count and calories, but a nice glaze on top is a great way to add some sweetness.
Chocolate drizzle - Melt some extra sugar-free chocolate chips in a small bowl and drizzle the melted chocolate on top of the cooled cookies. Or use it to sandwich two cookies together.
Do I have to use an electric mixer to make the cookie dough?
It's not a requirement, but a hand mixer or stand mixer will help if you don't have a food processor. If you don't have this as an option to use, stir with a wooden spoon or whisk to try and get the dough consistency.
Will these cookies spread as they bake?
Yes, once you put them on the prepared baking sheet, make sure that you leave room for them to spread during the baking process.
If you can leave a couple of inches between each cookie dough ball on the baking sheet, that will give them more than enough room to spread out without spreading into each other as they bake.
What is the best way to store leftover cookies?
Make sure that you let them come to room temperature before storing them in an airtight container. These will need to be stored in the fridge and eaten within 2-3 days for the best flavor and texture.
Why are my cookies hard?
As cookies cool, they're going to start to firm up. They will instantly start to harden up from the moment that they get put on the cooling rack once they're taken out of the oven.
If you want them to have a softer texture, you can actually put them in the microwave for a short burst of time. This will heat the cookies up, making them softer.
- ⅔ cup almond flour
- 4 oz cold salted butter cut into pieces (1 stick)
- ⅓ cup cocoa powder
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg
- 2 oz cream cheese
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ cup sugar-free chocolate chips
Preheat oven to 350. Line a baking sheet with parchment paper.
Put the dough ingredients (except the chocolate chips) in the food processor and pulse until a dough forms. Stir in the chocolate chips. Scoop with a cookie scoop to make 12 cookies.
Bake for 15-18 minutes or until golden brown. Cool completely. For best results chill on the trays in the refrigerator overnight.